gluten free recipe – Kacey Tess

Cauliflower “Breadsticks”

What you’ll need:

1 head of cauliflower grated or pulsed in the food processor until it’s the consistency of couscous rice

1 egg (or egg substitute)

2 C mozzarella grated and divided

2 tbsp Parmesan cheese grated

2 tbsp Italian seasoning

1 tsp sea salt divided

1 tsp garlic powder

What you’ll do:

Pre-heat oven to 400

Place cauliflower in a large saucepan and cover with water, bring to a boil and steam until tender about 5 minutes. Alternatively cook cauliflower for 2 minutes in the microwave in a microwave safe dish

Let cool

Drain excess water by squeezing the cauliflower in cheesecloth or a dish towel, remove as much water as you possibly can

Combine drained cauliflower, egg and 1 C mozerella, Italian seasoning, garlic and 1/2 tsp salt

Line a loaf pan with parchment paper and grease

Spoon cauliflower mixture into the loaf pan and press down firmly

Bake for 35-40 minutes or until golden brown

Remove from oven, and loaf pan by flipping the breadsticks over on a baking sheet then top with remaining mozerella and Parmesan cheese. Sprinkle with remaining salt

Bake for an additional 10 minutes or until cheese is bubbling

Remove from oven, cut into strips

I served mine with tomatillo ranch dressing

Enjoy!!

Sweet and Sour Tempeh {Vegan}

What you’ll need: 4 servings

Sauce:

3/4 C ketchup

1/2 C rice wine vinegar

1/4 C tamari or worcestershire sauce

1 tbsp yellow miso

2 tsp hot sauce (I use Sriracha)

1/2 tsp fresh black pepper

1 clove garlic minced

1/4 C green onion sliced thinly

1/2 C pineapple chopped roughly

1 lemon grass stalk cut into 2-3″ pieces and scored

1 tsp seaseme seeds

(optionaly you could use a store bought sweet and sour sauce)

Bowl:

2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)

1 head broccoli steamed

1 head cauliflower steamed

1 yellow squash sliced thinly

1 green zuchinni sliced thinly

1 red bell pepper seeded and de-veined then sliced

1 can of hearts of palm drained and chopped roughly

1 package of tempeh sliced into 1/4″ pieces

What you’ll do:

Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes

Remove lemon grass and keep warm

Cook quinoa according to package

Steam broccoli and cauliflower

Sautee squash and zuchinni over medium with live oil until translucent

Add red pepper and cook an additional 1-2 minutes

Season squash with sea salt and black pepper

In a large skillet add tempeh and sweet and sour sauce

Cook tempeh for about 10 minutes

Construct bowl

Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh

Top with green onions if wanted

Enjoy!!

{gluten free} Crab & Arugula Stuffed Mushrooms

What you’ll need:

1 Tbsp olive oil

6-7 large white stuffing mushrooms

1 C lump crab meat

2 red jalapeños seeded, de-veined and sliced thinly

2 garlic cloves chopped finely

2 Tsp Salt

1 Tsp Onion powder

2 C Arugula

1 bunch Green onions chopped finely

1/4 C Feta cheese

1 Tbsp Red wine vinegar

What you’ll do:

Preheat oven to 375

Remove stems from mushrooms and chop finely

Add mushroom stems, garlic, salt, onion powder and jalapeño to a skillet heated over medium with olive oil

Cook for about 5 minutes until mushrooms are soft

Add crab and cook for 2-3 minutes until heated through

Add arugula, cheese and vinegar

Continue cooking for another 2-3 minutes until arugula is wilted

Spoon mixture into mushrooms

Place mushrooms on a greased cookie sheet

Bake at 375 for 15 minutes

Enjoy!!

Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner

Enjoy!!